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Simple Cornbread

30 minutes and 9 common ingredients are all you need to make this Simple Cornbread recipe. It is the perfect balance between tender and crumbly and is one of the easiest breads you can make.

Cornbread is the perfect side to eat with chili, a hot bowl of soup or to bring along with you to a summer barbecue. There are so many different variations of cornbread out there, and this is my easy take on it. Although traditional Southern cornbread is usually made in a cast iron skillet, I always bake it in a square baking pan. I use a combination of both cornmeal and all-purpose flour because it gives the bread a soft, moist crumb.

Buttermilk lightens the batter and also tenderizes the bread. If you don’t have any buttermilk on hand, use this neat trick: Mix together 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, then let it rest for 5 – 10 minutes until it is slightly thickened and a bit curdled. It won’t be as thick as regular buttermilk, but it will work just the same in the recipe.

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SIMPLE CORNBREAD

Prep Time

10mins

Cook Time

20mins

Total Time

30mins

A classic, lightly-sweet cornbread recipe that requires just 9 common ingredients and 30 minutes to make. The perfect side for chili and barbecues.

Recipe Type:
Side, Snack

Yield: 9pieces

Calories: 203kcal

Author: Everyday Easy Eats

Ingredients

1cupcornmeal

1cupall-purpose flour

3tablespoonsgranulated sugar

1 ½teaspoonsbaking powder

½teaspoonbaking soda

1teaspoonsalt

1cupbuttermilk

2large eggs

¼cupbutter,melted

Instructions

Preheat oven to 400°F. Grease an 8x8-inch square baking pan.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together the buttermilk, eggs and melted butter.

Mix the wet buttermilk mixture into the dry ingredients until incorporated.

Pour batter into the prepared pan. Bake for about 20 minutes or until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool before serving.